Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

In a mixing bowl, cream together the butter and sugar until light and fluffy.

Beat in eggs, one at a time, then add vanilla extract and mix well.

In a separate bowl, whisk together the gluten-free flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Roll out the dough between two sheets of parchment paper to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes.

Place the cookies onto the prepared baking sheets and bake for 8-10 minutes or until the edges are lightly golden.

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Once cooled, decorate the cookies with icing or sprinkles if desired.